These Garlic Parmesan Pork Chops have a crispy, golden coating and a tender, juicy center. Made with boneless pork chops, Italian breadcrumbs, and Parmesan cheese, they’re an easy dinner that starts in a skillet and finishes in the oven.
That buttery Parmesan crust? Definitely the best part! Add a simple vegetable and your favorite potatoes or rice, and dinner is looking pretty good.
Ingredients You’ll Need
You only need a handful of ingredients to make these Parmesan crusted pork chops. Find the full measurements and printable instructions in the recipe card below.
- Land O Lakes® Butter with Olive Oil & Sea Salt: For searing the chops and giving the crust its buttery flavor.
- Boneless pork loin chops: I use chops about ½ inch thick. Choose similar thicknesses so they cook evenly.
- Salt and pepper: For seasoning the pork before adding the coating.
- Italian breadcrumbs: These add crunch and seasoning.
- Grated Parmesan cheese: Finely grated Parmesan mixes easily with the breadcrumbs. Freshly grated cheese or the grated kind from a shaker both work here.
- Garlic powder: Adds garlic flavor throughout the coating.
- Eggs: Help the breadcrumb mixture stick to the pork.
How To Make Garlic Parmesan Pork Chops
The trick is to brown the coating on the stove, then use the oven to finish cooking the pork if needed. You get that golden crust without leaving the outside in the skillet longer than necessary.
1. Season and Coat
Preheat your oven to 400°F.
Season both sides of the pork chops with salt and pepper. Combine the Italian breadcrumbs, grated Parmesan, and garlic powder in a shallow dish. Beat the eggs in a separate shallow dish.
Dip each pork chop into the eggs, let the excess drip off, then coat both sides with the breadcrumb mixture. Gently press the crumbs onto the pork to help them stick.
2. Sear Until Golden
Heat a large, oven-safe skillet over medium heat and add the butter.
Place the breaded pork chops in the skillet and sear on both sides until the coating is golden brown. Leave enough space to turn the chops without knocking the breading off. Work in batches if needed.
PRO TIP: Keep an eye on the crust. If it’s browning too quickly, reduce the heat.
3. Finish in the Oven if Needed
Check the internal temperature after searing. If the pork chops haven’t reached 145°F, transfer the oven-safe skillet to the preheated oven.
The original recipe allows about 5 to 10 minutes in the oven, but the actual time depends on the thickness of your chops and how much they cooked in the skillet. Check early and use an instant-read thermometer to guide you.
For thin chops, insert the thermometer from the side so the tip reaches the center of the meat.
Already at 145°F after searing? Skip the oven! There’s no need to keep cooking pork that’s ready.
4. Rest and Serve
Once the pork reaches 145°F, remove it from the heat and let it rest for at least 3 minutes before serving.
Serve while the coating is still crisp, and dig in!
Tips for Tender Pork Chops and a Crispy Coating
- Use thickness as your guide. Thicker pork chops need more cooking time. Very thin chops may finish entirely on the stove.
- Check the temperature instead of guessing. A browned crust doesn’t tell you whether the center is done.
- Handle the breading gently. Press it on before cooking and avoid repeatedly flipping the chops.
- Don’t overcrowd the skillet. Give each chop room to brown.
- Serve shortly after resting. The Parmesan coating is at its best freshly cooked.
Do I Need a Cast Iron Skillet?
Nope! Cast iron works well, but you can use another oven-safe skillet.
If your skillet isn’t oven-safe, sear the pork chops on the stove, then transfer them to a baking dish to finish cooking. Check the temperature as they bake, since the timing may differ.
Can I Use Thicker Pork Chops?
Yes, but plan on a longer cooking time. Brown the coating first, then finish the chops in the oven until the center reaches 145°F.
The timing for this recipe is based on boneless pork loin chops about ½ inch thick, so don’t expect thick chops to finish just as quickly.
What Kind of Parmesan Should I Use?
Finely grated Parmesan works well because it blends into the breadcrumbs and coats the pork evenly.
You can use freshly grated Parmesan or the grated cheese from a shaker. No need to make this dinner complicated!
Can I Use Chicken Instead?
Yes! Thin chicken breasts can be prepared with the same coating and skillet-to-oven method.
The cooking endpoint is different: chicken needs to reach 165°F in the center. Use a thermometer rather than following the pork cooking time.
What To Serve With Garlic Parmesan Pork Chops
I like to pair these crispy pork chops with a simple side that lets the garlic Parmesan coating shine.
Try my Easy Vegetable Rice Pilaf for a cozy dinner, or add Parmesan Roasted Broccoli if your family loves extra cheesy flavor. Steamed green beans and mashed potatoes are also delicious alongside these chops.
If you’re looking for another easy pork dinner with a sauce instead of a breadcrumb coating, try my Creamy Honey Dijon Pork Chops.
Give these garlic Parmesan pork chops a try, and let me know what you served with them! Leave a rating and comment below. I love hearing how dinner turned out.
Garlic Parmesan Pork Chop Recipe
Ingredients
- 6 boneless pork loin chops, about 1/2″ thick
- salt and pepper
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 2 large eggs, beaten
- 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt
Instructions
- Preheat oven to 400 degrees F.
- Season pork chops with salt and pepper to taste. Combine breadcrumbs, Parmesan cheese and garlic powder in a shallow dish. Dip pork chops in beaten eggs, then coat with breadcrumb mixture.
- Heat a cast-iron skillet over medium heat and add in the butter. Sear pork chops on both sides until golden brown.
- Place in preheated oven for 5 to 10 minutes, until internal temperature reaches 145 degrees F. Let rest for about 3 minutes before serving. Enjoy!
Video
Notes
Nutrition
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Love this it is so tender & juicy. My son asks for it all the time.
Beautiful.
Made mushroom gravy and served with baked potatoes and asparagus.
Will certainly be making this a favourite
This recipe was so good. My husband and toddler were raving about it. I added some sautéed onions to the pan before I put it in the oven. Will definitely make it again.
We used thick pork chops (approximately 1.75 inch) which were delicious: very tender and moist. Definitely will make again the next time for friends. Also I like that it is so simple and easy to make. Thanks for recipe.
I just tried this recipe tonight and it is delishious. I actually ate the whole chop. Thank you
Wonderful! I’m so glad you enjoyed it!
Great recipe! Forgot the garlic, and it was still delicious. Will make this again, surely.
I forgot to take a picture of my pork chops but I have to say the pork chops were delicious and juicy. My husband said the recipe is a keeper!!!
I got a recipe from your site for homemade parmesan garlic breadcrumbs and can’t find it now. I want to make them again and don’t remember what all was in the ingredients and how much of each one.
Would appreciate your help. Thanks
Loved this recipe and thinking of making again.. would you consider this healthy or not so much due to cheese and butter?
I don’t like to give out health advice, since all diets are different.
These were really delicious! I used super thin pork chops so I skipped the oven, they were perfect in the skillet! I added a little panko as well! Very good recipe!
Fantastic! I’m so glad you enjoyed it!
These were amazing! My picky 10 year old LOVED them!
Yay! So great to hear!
Is there any way to make them without using the oven? Maybe just fry a little longer?
If they’re pretty thin pork chops, you could definitely get away without the oven. 🙂
I used this on chicken since it was already thawed. I made the homemade garlic Parmesan crumbs, but used panko since that’s what I had. Just buzzed them in my mini food processor to make them finer then added the seasonings. Chicken was so crispy! Will do this with chops nex time.
Fantastic! Thanks for sharing!
I don’t keep any bread crumbs in the house because hubby says they have the texture of sand. I always have Panko crumbs though. Would it make a huge difference if I use Panko? What herbs should I add to make them ‘Italian’. I can them give them a couple pulses in the mini food processor to combine them and break up the big flakes a bit.
Panko crumbs should work, and yes, I would add some Italian Seasoning to it. Enjoy!
Wondering if I can omit the breadcrumbs for dietary reasons? Any ideas for low carb substitutes?
You could use a low carb substitute, or omit them if you can’t eat them. This will change the flavor of the dish though.
Great recipe! Easy and quick! What do you do with the leftover breadcrumbs mixture?
If the crumbs have come in contact with the raw pork, you should toss them for food safety reasons.
Hi Shawn , Was just wondering are you supposed to use Parmesan out of the shaker container or fresh grates flakes?
Either one will work. I personally like the one out the shaker for this recipe. 😉
Tried your recipe and loved it. You just found yourself a new subscriber. Lol. Thanks alot.
That’s awesome! I’m so glad you found me! 😉
My family loved these! Only thing I did different is that I cooked them in my air fryer. Absolutely amazing!!
I love the idea of cooking in the air fryer! Thanks Jan!
Just made these for dinner tonight and the men in the family all said it was great! The only thing I did differently was I brined my chops for a couple hours before cooking.
Great idea to brine the chops! I bet they were super tender!
I used fresh parmesan as well as the one in the shaker, with double amount of both.
So great to hear!
Absolutely delicious pork chops……..thanks for the truly simple yet delicious meal in just under 30 minutes.
Fantastic! So glad you enjoyed it KZ!
Looking forward to more simple and affordable recipes.
You’re in the right place! 😉
Yummy!
I haven’t made this yet but I wanted to ask a question. I don’t have a cast iron skillet so what can I use in place of?
Any oven safe skillet should work just fine! 🙂
Yummo! I added this directly to me digital cookbook–another winner–this I can tell!
You’re going to love it!
Trying this receive this evening, just wondering what the green flakes are, wondering if it is parsley?
Absolutely perfect week dinner ! Thank you and enjoy your week 🙂
So glad you enjoyed it! Have a great week too!
Any tips in making sure it doesn’t turn out tough and dry?
I remember growing up my mom would make pork chops and it was always tough, dried out and hard to chew.
Hi Janeen, yessss! You’ll want to make sure you use an instant read thermometer to check the temperature of the pork. The biggest problem is overcooking, which will make them dry and tough. So if your chops are on the thin side and come to temperature before you have to put them in the oven, then DON’T put them in the oven. But if they’re thicker, make sure you cook them till they reach about 140 degrees F.
How long to cook these in air fryer?
I would start at 10 to 15 minutes and check if they’re cooked through.
This was absolutely delicious. I am so happy I found this blog. I have tried many blogs over the years and find that many recipes are too complicated or too hard to follow and I end up hating the meals I make. However, this blog is truly easy with great simple recipes and not a ton of ingredients my house is 4 for 4 of liking all your recipes so far!
Thank you!!!
Wow Kalsey, thank you so much for your sweet comment! I’m so glad you enjoyed this recipe and the others too. 🙂
Hi,
I really want to try this recipe. I don’t have a cast iron skillet. Any suggestions?
Thank you,
Monique
Hi Monique. You can still make this recipe in an oven safe skillet. If you do not have an oven safe skillet, you can use a regular skillet to sear the pork chops, then transfer the chops to a baking dish to finish baking in the oven. Hope that helps!